Tip leeks and oil into casserole dish on a low
heat, add the butter and cook everything very
gently for 10 minutes or until leeks are soft.
Put the chicken skin side down in a large non-
stick frying pan with a little oil on a medium
heat, cook until the skin browns, then turn and
brown the other side. Add the chicken to the
leeks, leaving any any fat in the pan.
Add the stock and bring to a simmer, season well,
cover and cook for 30 minutes on low.
Stir in the mustard and creme fraiche and the
peas. Bring to a simmer.
When ready to serve, put the grill on. Mix the
breadcrumbs and parsley, sprinkle over the chicken
and grill until browned.
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